Chewy Pumpkin Cookies Recipe

Introduction

These chewy pumpkin cookies strike the perfect balance between soft and flavorful, packed with warm pumpkin pie spices. They’re a delightful treat for the fall season or whenever you crave something cozy and sweet.

Ingredients

• 1/4 cup (50 g) granulated white sugar
• 1/2 tsp pumpkin pie spice
• 3/4 cup (168 g) unsalted butter, softened
• 1 cup (220 g) light brown sugar, packed
• 2 egg yolks, at room temperature
• 2 tsp vanilla
• 1/2 cup (122 g) canned pumpkin puree (Libby’s works best)
• 1 3/4 cups (219 g) all purpose flour, spooned and leveled
• 1 tbsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: Prepare the spiced sugar by mixing the granulated sugar and 1/2 teaspoon pumpkin pie spice in a small bowl. Set aside.
3. Step 3: Dry the canned pumpkin puree by spreading it on a plate and pressing lightly with a paper towel to absorb excess liquid. Repeat this pressing 4-5 times until reduced from 1/2 cup to about 1/4 cup with minimal moisture.
4. Step 4: In a small bowl, whisk together the flour, 1 tablespoon pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
5. Step 5: In a large bowl, cream the softened butter and brown sugar on high speed with an electric mixer for 1-2 minutes until light and fluffy.
6. Step 6: Add the egg yolks and vanilla to the creamed mixture and beat on medium speed for 1-2 minutes until pale and fluffy.
7. Step 7: Mix in the dried pumpkin puree on medium-low speed until just combined.
8. Step 8: Gradually add the dry ingredients and mix on low speed just until incorporated.
9. Step 9: Scoop dough using a 2-tablespoon cookie scoop and roll into balls. Roll each ball in the spiced sugar mixture. If the dough is sticky, chill it for 10 minutes before shaping.
10. Step 10: Place the cookie dough balls at least 2 inches apart on the prepared baking sheets (about 6 per sheet).
11. Step 11: Bake for 12-14 minutes. For chewier centers bake 12 minutes; for slightly crispier edges bake 14 minutes. The centers will appear puffy when done, then fall and wrinkle as cookies cool.
12. Step 12: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Best enjoyed after at least 15 minutes of cooling.

Tips & Variations

• Drying the pumpkin puree is essential to prevent soggy cookies and ensure proper texture.
• Using Libby’s canned pumpkin is recommended for consistent moisture and flavor.
• Chilling the dough if too sticky makes shaping much easier and helps the cookies bake evenly.
• For a festive twist, add white chocolate chips or chopped pecans to the dough before baking.

Storage

Store cooled pumpkin cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to a week. Reheat cookies gently in a microwave for 10-15 seconds to regain softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin puree can be used but needs to be cooked and drained thoroughly to remove excess moisture. This is crucial to maintain the right cookie texture.

Why do I need to dry the canned pumpkin puree?

Drying removes excess liquid from the pumpkin, which prevents the dough from being too wet and ensures the cookies bake properly with a chewy texture rather than being soggy.

Chewy Pumpkin Cookies Recipe

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★★★★★

4.7 from 109 reviews

These chewy pumpkin cookies are a perfect fall treat, combining warm pumpkin pie spice with a soft, chewy texture. Made with canned pumpkin puree, brown sugar, and a blend of spices, these cookies are deliciously moist and flavorful, ideal for enjoying with a cup of tea or coffee during the cooler months.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 42 minutes
• Yield: 18 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Spiced Sugar

• 1/4 cup (50 g) granulated white sugar
• 1/2 tsp pumpkin pie spice

Cookies

• 3/4 cup (168 g) unsalted butter, softened
• 1 cup (220 g) light brown sugar, packed
• 2 egg yolks, at room temperature
• 2 tsp vanilla extract
• 1/2 cup (122 g) canned pumpkin puree (Libby’s works best)
• 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
• 1 tbsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

Instructions

1. Make the Spiced Sugar: In a small bowl, mix the granulated sugar and 1/2 teaspoon pumpkin pie spice together. Set this mixture aside to use later for rolling the cookies.
2. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
3. Dry the Pumpkin: Spread the canned pumpkin puree on a plate. Press lightly with a paper towel to absorb excess moisture. Repeat this drying process at least four more times until the pumpkin reduces from 1/2 cup to about 1/4 cup and no liquid transfers to the paper towel. This step is essential for proper cookie texture.
4. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, 1 tablespoon pumpkin pie spice, baking soda, baking powder, and salt. Set this mixture aside.
5. Cream Butter and Sugar: In a large bowl, beat the softened butter and packed brown sugar with an electric mixer on high speed for 1-2 minutes until the mixture is light and fluffy.
6. Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract on medium speed until the batter is pale and fluffy, about 1-2 minutes.
7. Incorporate Pumpkin: Add the dried pumpkin puree to the mixture and blend on medium-low speed until combined evenly.
8. Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined to avoid overmixing.
9. Form Cookie Dough Balls: Use a 2-tablespoon cookie scoop to portion out dough. Roll each portion into a ball, then roll the ball in the spiced sugar mixture prepared earlier. If the dough feels sticky, chill it in the fridge for 10 minutes before rolling.
10. Prepare for Baking: Place the cookie dough balls at least 2 inches apart on the lined baking sheets, typically 6 cookies per sheet.
11. Bake: Bake the cookies in the preheated oven for 12 to 14 minutes. Bake for 12 minutes for a chewy center or 14 minutes for slightly crispier edges. The centers will look puffed when done, and they will deflate and wrinkle as they cool.
12. Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack. For best flavor and texture, let them cool at least 15 minutes before serving.

Notes

• Drying the pumpkin puree is crucial to avoid excess moisture and ensure the cookies bake properly with the right chewy texture.
• You can store these cookies in an airtight container for up to 5 days, or freeze the dough balls before baking for later use.
• For a vegan version, substitute butter with vegan butter and use flax eggs or another egg replacement.
• Use Libby’s canned pumpkin puree for consistent moisture and flavor results.
• Adjust baking time slightly depending on your oven for perfect chewiness.

Keywords: pumpkin cookies, chewy pumpkin cookies, fall desserts, pumpkin pie spice cookies, easy pumpkin recipe